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Floury varieties are the opposite of waxy in that they contain a high starch and low moisture content. The result are potatoes with dry, flaky flesh that breaks down and fluffs up when cooked absorbing other liquids and flavours – especially milk and butter. Unsurprisingly, these are best for making mash, toppings, chips and fluffy baked or roast potatoes. They generally have thicker skins and are more likely to be maincrop varieties, harvested later in the season.
